Palate

Ripe plum and blueberry; lavender, graphite and hints of incense cedar; typical savory notes mingle with a cassis element that carries thru to the palate. A powerful yet graceful wine, well structured, lush, balanced and supple.

Growing Conditions

Dyer Vineyard is a 2.3 acre vineyard situated on a bench, mid-slope on Diamond Mountain. The exposition is north facing and the slope is 7-10%. The site is most probably an ancient land slide- rocky with fine volcanic soil and gravel ranging from ash to richer red soils. The vineyard was planted in 1993 by Bill and Dawnine Dyer.

2015 growing season got off to a rocky start when May turned cool and 1⁄4” of rain during bloom significantly reducing the size of the crop. Temperatures during ripening were fairly normal with few days topping 100. At Dyer Vineyard, we harvest on Sept 17.

Winemaking

We favor a restrained, balanced style of winemaking that cultivates the unique characteristics of our vineyard. To that end we have refined the varietal selection in our vineyard to Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Diamond Mountain is famous for wines of great longevity, minerality, and huge tannins. All our efforts in both the vineyard and the winery are focused on optimizing the development of ripe tannins in the grapes and supple tannins in the wine. To this end we employ cold soak prior to fermentation, mixed yeast fermentations, and a combination of pump overs and punch-downs during fermentation. When possible, the 3 varieties are harvested on the same day and co-fermented. No press wine is used in the blend.

Aging

Dyer Cabernet is aged in French oak for a total of 20 months.